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Spray-freeze-drying of dairy products
Published in S. Padma Ishwarya, Spray-Freeze-Drying of Foods and Bioproducts, 2022
Whey protein is derived from whey, a by-product of the cheese manufacturing industry (Figure 5.11). It is globular in structure and composed of two major protein fractions, namely, β-lactoglobulin (51%) and α-lactalbumin (19%), besides the presence of other proteins such as immunoglobulins and serum albumin (Morr & Ha, 1993). β-lactoglobulin is a highly stable protein with gelation and emulsification properties (Schokker et al., 2000; Anema, Stockmann, & Lowe 2005). On the other hand, α-lactalbumin is the most heat-stable whey protein. Its ability to form intermolecular ionic bonds with divalent Calcium ions (Ca2+) renders it resistant to thermal denaturation or unfolding (Boye et al., 1997). Notably, whey proteins have the maximum Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, and hence can supply all the essential amino acids to the body.
Biomolecules from Microalgae for Commercial Applications
Published in Kalyan Gayen, Tridib Kumar Bhowmick, Sunil K. Maity, Sustainable Downstream Processing of Microalgae for Industrial Application, 2019
Meghna Rajvanshi, Uma Shankar Sagaram, G. Venkata Subhash, G. Raja Krishna Kumar, Chitranshu Kumar, Sridharan Govindachary, Santanu Dasgupta
Apart from a superior AA profile, another important aspect of proteins from algae utilized as a food source is their protein quality. According to the Food and Agriculture Organization (FAO) and WHO, the protein quality is determined by the essential AA profile (which should match the requirements of the body), its digestibility and the bioavailability of the AAs (Gurevich 2014). Multiple methods are available to estimate protein quality: protein efficiency ratio (PER), biological value (BV), net protein utilization (NPU), protein digestibility corrected amino acid score (PDCAAS) and digestible indispensable amino acid scores (DIAAS). Since 1989, PDCAAS has been the most recommended method by the FAO-WHO for protein quality evaluation. The PDCAAS of egg, whey and soy proteins are in the range of 0.9 to 1. In 2013, the FAO-WHO proposed replacing PDCAAS with DIAAS to address individual dietary AA digestibility (Lee et al. 2016). DIAAS can overcome the limitations of PDCAAS; however, the applicability of DIAAS will largely depend on sufficient research data in favor of DIAAS (Leser 2013).
Energy requirements and production cost of the spray drying process of cheese whey
Published in Drying Technology, 2018
Alfredo Domínguez-Niño, Denis Cantú-Lozano, Juan A. Ragazzo-Sanchez, Isaac Andrade-González, Guadalupe Luna-Solano
Whey proteins correspond to approximately 18–20% (w/v) of the total milk proteins. The major components among whey proteins are β-lactoglobulin, α-lactalbumin, bovine serum albumin, and immunoglobulin, representing 50, 20, 10, and 10% (w/v) of the whey fraction, respectively.[2,3] For this reason, whey protein is used as a supplement, in the form of a dried product, as an additive baking, cereals, beverages, soups, and so on. Whey proteins have the highest possible protein digestibility-corrected amino acid score of 1.0, which is an indicator of their ability to supply all essential amino acids to the body. Whey proteins have an excellent amino acid balance, including both essential and sulfur-containing amino acids.[3] Dry cheese whey can be used as an inexpensive source of high-quality protein with many other health promoting properties.